The flour and grain-based products supplier says van Schaayk, a regional president, The Americas, for McCain Foods Ltd., fills the seat vacated by recently retired Dr. Richard Young, director emeritus, who actively served on the company’s board from 1974 to 2011.

Solazyme Roquette Nutritionals is developing new lipid-rich flours that enable produce developers to create bakery and dessert products with super nutrition and taste. Solazyme Roquette Nutritionals was formed between Solazyme and Roquette as an ingredient solutions provider that develops natural, functional ingredients, like those featuring microalgae, for food and beverage applications.

The Grain Foods Foundation (GFF) will launch its spring RISE campaign this month. The campaign is designed to highlight the role that bread and grains play in providing the energy consumers need to rise to any and all occasions.

The Centers for Disease Control and Prevention (CDC) released a report in February that reconfirms what most adults already know: A majority of Americans consume too much sodium. Too much sodium can increase the risk of high blood pressure, which often leads to heart disease and strokes. Processed and restaurant-prepared foods contain the most sodium of the foods people eat.

Consumers are asking for a lot of bars these days. Some want bars to be a healthy, easy snack, while others demand that their bars act as a supplement to an active lifestyle. Many prefer a bar that can substitute for a meal or act as a diet aid. Either way, bar manufacturers are making products that satisfy all of these requirements, so it’s just a matter of picking which bar is right for the job.

Romer Labs, a food-safety diagnostic company, launches two gluten test kits for onsite factory testing and for quantitative testing in labs. The products use proprietary gluten-detection technology considered to be closer to ideal tests, as they establish an important link between Celiac disease and finding immunotoxic peptides in food.